Sea-Salted Quinoa Pecan Brittle Recipe
Sea-Salted Quinoa Pecan Brittle is a crunchy, sweet, and nutty treat combining the wholesome crunch of quinoa and pecans with rich maple syrup and honey, enhanced by a touch of flaky sea salt. This brittle is baked to a perfect golden crisp and makes a delightful snack or dessert with a unique twist on classic brittle.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- ¼ cup quinoa (tri-colored or any color)
- 1 ½ cups finely chopped pecans (very finely chopped or pecan chips)
- 2 tablespoons sesame seeds (black or white)
- ¼ teaspoon kosher salt
Wet Ingredients
- ¼ cup maple syrup
- ¼ cup honey
- 2 tablespoons butter (salted butter preferred)
- 1 tablespoon coconut oil (substitute peanut or olive oil if desired)
- 3 tablespoons brown sugar (dark or light brown sugar)
- 2 teaspoons vanilla extract
Topping
- Flaky sea salt (such as Maldon)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a half sheet pan (13×18 inches) with foil, extending the foil over the edges for full coverage. Spray the foil generously with non-stick cooking spray and rub with a paper towel to ensure the surface is evenly coated. Set the pan aside.
- Rinse Quinoa: Place the quinoa in a fine-mesh strainer and rinse under cold water for one minute. Drain well, then place the strainer on multiple layers of paper towels to absorb excess water while preparing the other ingredients.
- Cook Syrup Mixture: In a medium microwave-safe bowl, combine the maple syrup, honey, butter, brown sugar, coconut oil, vanilla extract, and kosher salt. Microwave on high for 1-2 minutes until the butter and coconut oil are fully melted. Stir thoroughly to dissolve the sugar.
- Combine Ingredients: Add the finely chopped pecans, drained quinoa, and sesame seeds to the syrup mixture. Stir thoroughly to combine all ingredients evenly.
- Spread and Bake: Pour the mixture onto the prepared baking pan. Using an angled spatula or the back of a spoon, pat it out into a thin, even layer covering most of the pan. Bake for 15 minutes, then rotate the pan 180 degrees for even browning. Continue baking for another 10-15 minutes until the brittle is a deep golden color, watching closely near the end to prevent burning.
- Add Sea Salt: Remove the pan from the oven. Take a generous pinch of flaky sea salt, rub the flakes between your fingers to break them up, and sprinkle evenly over the surface of the hot brittle.
- Cool and Store: Allow the brittle to cool completely in the pan. Once cooled, break into pieces by hand. Store the brittle in an airtight container to maintain crispness.
Notes
- Ensure pecans are finely chopped for even texture and easier breaking of the brittle.
- You can substitute coconut oil with peanut or olive oil if preferred, although coconut oil adds a unique flavor.
- Watch the brittle closely during the last minutes of baking to avoid burning.
- Store brittle in an airtight container at room temperature for up to two weeks for best freshness.
- Using flaky sea salt as a finishing touch enhances the sweet and nutty flavors, creating a perfect balance.
Keywords: quinoa brittle, pecan brittle, sea salt brittle, nut brittle, sweet snack, homemade brittle, baked brittle
Find it online: https://bakedbylisa.com/sea-salted-quinoa-pecan-brittle-recipe/
